Cranberry Pecan Rice Cake

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These nutty and chewy little squares are too good to resist!

Ingredients:

2  eggs
2 1/4 cup milk
1/4 cup oil

Hand mix the above in a small bowl

1 bag (400g) sticky rice flour
1/2 cup brown sugar
3 tsp  baking powder

Hand mix the above in a large bowl

Directions:

Preheat oven to 350F
  1. Add the liquid mixture into the large bowl, hand mix to a consistent creamy batter;
  2. Pour into a 9x13 baking dish, lined with parchment paper;
  3. Sprinkle with 2/3 cup dry cranberries and 1 cup chopped pecan;
  4. Bake 70 mins, cool on rack, then cut into 48 squares.


Note:
Do NOT use a hand mixer, which will create too many air bubbles in the rice cake.




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